I'm a rank beginner at
I'm a rank beginner at natural fermentation. But if it were me, Theme, I'd make naturally fermented pickles in small batches, using a recipe like this, not adding new cukes (or other vegetables) to the fermenting jar, but making new jars of pickles as the veggies accumulate.
Of course, you can begin eating the salt-brined pickles as soon as you like.